for 4 people

Sauce

2 bunches	coriander, roughly chopped
1 bunch	flat-leaf parsley, roughly chopped
2	garlic cloves, coarsely chopped
1	green chilli, deseeded, roughly chopped
3 tbsp	olive oil
3 tbsp	water
¼ tsp	salt
½ tsp	ground cumin
¼ tsp	ground cardamom

Fish

4	seabream fillets (each approx. 150 g)
¾ tsp	salt
a little	pepper
2	organic lemons, in slices
1 tbsp	olive oil

How it's done

Sauce

Place the coriander in a blender along with all the other ingredients up to and including the ground cardamom, puree until smooth.

Fish

Season the fish fillets then place each fish fillet between 4 slices of lemon and make a parcel out of each using kitchen twine, brush with oil.

Charcoal/gas/electric grill

Grill the fish over/on a medium heat (approx. 200 °C for approx. 7 mins. on each side. Plate up the fish with the lemon slices and sauce.

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